• 5 large free-range eggs
• 400 g of either venison sausage meat or venison mince
• 2

First of all, place 4 of the eggs into a pan of boiling water and boil for 6½ minutes for runny, or 7½ minutes for a slightly harder yolk. Once boiled, place in a bowl of ice-cold water.

Mix the chopped juniper and thyme with a little seasoning in with the meat. Divide the mixture into four separate balls.

Peel the eggs once they have cooled. Flatten out the balls of meat (this